CLASSIFICATION D.O.C. Etna
GRAPE VARIETY Nerello Mascalese
VINEYARD LOCATION North/northeastern slope of the countryside around Mt. Etna
EXPOSURE North Eastern side of the Volcano (650 metres above sea level)
TYPE OF SOIL Sandy, with high drainage capacity
TRAINING SYSTEM Cordon Royat trained
PLANTS PER HECTARE 3.500
YIELD (KG. PER HECTARE) 5.000 kg
HARVEST PERIOD Hand picked. End of September
VINIFICATION Soft pressing of whole grapes and fermentation at controlled temperature
PRODUCTION METHOD Second fermentation in bottle (classic method)
SECOND FERMENTATION TEMPERATURE 16 °C
AGEING In contact with the yeasts for over 32 months with frequent “Coup de poignet” to
favor the complexity on the nose and palate
DOSAGE Brut
ALCOHOL 12.56 % vol.

PH 3.07 (average)

TOTAL ACIDITY 7.75 g/l (average)

SUGARS 6 g/l (average)
1ST YEAR PRODUCTION: 2009
PRODUCTION OF VINTAGE YEAR 18.000 bottles
SERVING TEMPERATURE 8°C

TASTING NOTES
Color: pale straw yellow tending to bright gold.
Nose:clear, very fine and complex, with prevailing scents of berries, crusty bread, aniseed and mineral hints.
Palate: complex taste, well-bodied yet very fine. Lingering, sapid and mineral with a pleasant aftertaste of currants and almonds.
Perlage: numerous bubbles, persistent, fine and elegant.
Characteristics: distinguished by a white, intense mousse and exuberant bead that make it a sparkling wine of rare intensity. The elegance
of Mount Etna’s wines is faithfully interpreted by Gaudensius, which represents a unique and evolving land at the highest level.